COLOMBIA FINCA LA CABANA GUAVA

Colombia is blessed with all-year-round production, with two harvest seasons. The first Cosecha main harvest starts from October until February, and the second fly harvest starts from March until June. These two harvest seasons play a big role in generating stability in coffee production and also giving room for coffee produce to carry out experimental processing.

Combined with an excellent coffee varietal like Caturra, Maria chose a natural anaerobic processing method to give this coffee more flavour depth without compromising the taste by overfermenting. This particular lot went through 192 hours of natural anaerobic fermentation before being slowly dried on a raised bed for 2–3 weeks.

This particular lot stuns us with its prominent guava taste. The 120-hour natural anaerobic fermentation successfully pointed out the complex tropical fruit quality, like guava, which easily attracts any coffee lover's attention. Beside that, it also has the unique taste of snow fungus and French rose petal, which are considered rare to find in coffee flavors. This coffee simply elevates the coffee drinker experience and will not turn their back on specialty coffee.